Name: Easy Peasy 'tart' Lemon Tart
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: 6-8 serving(s)
Ingredients: 1 cup all-purpose flour, plus; 2 tablespoons all-purpose flour (280 mL); 3 tablespoons cornstarch; 3 tablespoons granulated sugar; 1 pinch salt; 1/2 cup cold butter, cut into 1/2-inch cubes (1.2 cm); 3 tablespoons ice water; 3 eggs; 3/4 cup granulated sugar; 1 tablespoon all-purpose flour; 1 lemon, zest of, finely grated; 1/2 cup fresh lemon juice (about 3 lemons); 1/4 cup fresh lime juice (about 2 limes)

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Recipe by LovesSweets

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I have tried plenty of lemon tarts and this one is the absolute best. I like my tart's "tart" so this one definitely has some kick. The pastry is also a favourite and I use it for all sorts of pie recipes.

Ready In:: 2hrs
Serves:
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ingredients

Pastry
1 cup all-purpose flour, plus
2 tablespoons all-purpose flour (280 mL)
3 tablespoons cornstarch
3 tablespoons granulated sugar
1 pinch salt
¹⁄₂ cup cold butter, cut into 1/2-inch cubes (1.2 cm)
3 tablespoons ice water
Filling
3 eggs
³⁄₄ cup granulated sugar
1 tablespoon all-purpose flour
1 lemon, zest of, finely grated
¹⁄₂ cup fresh lemon juice (about 3 lemons)
¹⁄₄ cup fresh lime juice (about 2 limes)

directions

A. Pastry:
Combine flour, cornstarch, sugar, and salt by pulsing in a food processor or stirring in a large bowl.
Add cubed butter and process or use a pastry blender to cut in until crumbly. With the motor running add ice water and process just until it comes together. Alternately, drizzle flour mixture with water and stir with a fork until it becomes a ragged dough. Bring together and shape into a disk.
Wrap dough in plastic wrap and refrigerate for 15 minutes.
Press into a 9-inch (23 cm) flan pan, and refrigerate for 15 minutes.
Prick all over with a fork, line with foil, then fill with dried beans or pie weights.
Bake for 20 minutes at 400 degrees, remove paper and beans, prick if puffed and bake 5 minutes longer or until lightly golden. Do not overbake. Remove from oven.
Reduce oven to 350F (180C).
B. Filling:
Whisk eggs until creamy. Add sugar and flour and whisk until smooth. Gradually whisk in lemon and lime juices, then lemon peel.
Pour into baked pie shell, place pan on a shallow rimmed baking sheet and bake for 20 minutes or until filling is slightly puffed and barely set (may still wobble slightly in centre). Cool completely.

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RECIPE MADE WITH LOVE BY

@LovesSweets

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@LovesSweets

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"I have tried plenty of lemon tarts and this one is the absolute best. I like my tart's "tart" so this one definitely has some kick. The pastry is also a favourite and I use it for all sorts of pie recipes."

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review by Laralit

1/1/2013

My 10 year daughter made this recipe almost all by herself and it turned out delicious!!! As good as many bakeries in our area! Only substitution we made was making with 4 lemons instead of 3 lemons and 2 limes ( we had no limes at home). Fabulous recipe!!!!

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review by Jade 3

6/25/2011

This is definitely a tart lemon tart, but I liked it!!! I made it for company who cancelled at the last minute, but that is ok, I am having no issue eating it up! Nice clear directions, many thanks!

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review by currybunny

7/19/2009

Absolutely fantastic lemon tart. I followed the recipe exactly except for having to add an extra couple of tablespoons of iced water to the pastry. Everyone went back for seconds and raved about it - thanks for posting your excellent recipe!

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review by alyssa.pizarro

5/10/2009

The pastry recipe always turns out yummy, I've made it at least 5 times now --although I use a different pastry cream filling recipe (http://www.joyofbaking.com/FruitTart.html) and it goes perfectly well with it.

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review by charolette33

10/2/2007

This was easy and yummy. I really like the tartness- I find most lemon desserts to be too sweet and not lemon-y enough. This one was a good balance. I will definitely make it again.

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